Senior Chef de Partie (Pastry)

Fairmont; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A prestigious hotel brand in Dubai seeks a culinary manager to oversee mise-en-place production, ensure quality in the pastry kitchen, and lead a team of Demi and Commis chefs. Responsibilities include training staff, checking food preparation, and adhering to hygiene standards. The ideal candidate will foster good relations among the team and maintain high culinary standards, contributing to the legacy of excellent service expected at our prominent hotel.

Responsibilities

• Organizes shifting in the section with regard to mise-en-place production.
• Gives tasks to Demi chefs and Commis chefs and checks that they are carried out.
• Collaborates with purchasing to ensure quality in pastry kitchen items.
• Maintains good relations and motivates the Heartists.
• Ensures one-to-one training is carried out and comprehended.
• Checks daily food preparation for portion size and quality.
• Completes daily checklist for mise-en-place and food storage.
• Attends daily meetings with Chef de Cuisine and Executive Pastry Chef.
• Monitors main information board for changes.
• Adheres to Hotel's Hygiene and HACCP standards.
• Passes information to the next shift about functions.
• Checks Demi Chefs/Commis Chefs on personal hygiene.

Job description

Job Details

• Organizes shifting in the section with regard to mise-en-place production and its service.
• Gives tasks to Demi chefs and Commis chefs and check that they are carried out in the correct manner.
• Liaisons with purchasing department to ensure all the items used in the pastry kitchen are of best quality and always opt to bring new ingredients or better quality produce.
• Maintains good Heartists relations and motivate Heartists.
• Ensures that training on a one-to-one basis has been carried out and comprehended.
• Checks on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
• Is responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Pastry Chef.
• Checks the main information board regarding changes in any Banquets or other information regarding the organization.
• You will adhere to Hotel's Hygiene and HACCP standards and ensure it's Standard Operating Procedures and Requirements are fully met.
• Passes all information to the next shift about functions.
• Checks Demi Chefs/Commis Chefs on his/her section: e.g personal hygiene.
• Other tasks as assigned.

Company Description

The Birth of a Legend In 1907, history was made when Fairmont San Francisco, Nob Hill's grand dame, opened its doors. The iconic hotel soon became the city's venue of choice for glittering balls, presidential visits and political gatherings, making the name Fairmont synonymous with place of occasion. With this auspicious beginning, Fairmont Hotels & Resorts brand was born.